Komolabhog

K omolabhog is a popular Bengali dessert that is beloved throughout Bangladesh and West Bengal. This sweet and flavourful dish is often served at special occasions such as weddings, religious festivals, and family gatherings.

The history of Komolabhog stretches back more than a century, and its story is closely intertwined with the cultural and culinary traditions of the Bengali people. The origin of Komolabhog can be traced back to the town of Krishnanagar in the Nadia district of West Bengal. It was here that the famous confectioner Nabin Chandra Das first developed the recipe for the iconic Roshogolla in the early 20th century. Das was a skilled craftsman who had already gained a reputation for creating a range of innovative and delectable sweets. However, he was not content to rest on his laurels, and he was always looking for new ways to delight his customers.

According to legend, Das was inspired to create Komolabhog by a group of visiting scholars from the ancient university town of Nalanda. These scholars were reputed to have a sophisticated palate and were known for their love of sweets. Das was determined to impress them with a dessert that would be both complex and delicious, and he spent many months experimenting with different ingredients and techniques before finally arriving at the perfect recipe.

The name Komolabhog itself is derived from two Bengali words: "Komola" meaning orange, owing to the addition of orange peels and flavour to the dessert, and "Bhog" meaning food or offering. This reflects the fact that the dessert is made with fresh orange juice, which gives it a distinctive citrus flavour and a vibrant orange colour. The other key ingredients of Komolabhog are chhana (a type of fresh cheese made from cow's milk), sugar, and ghee (clarified butter).